Molasses Sugar Cookies

These cookies won the best tasting cookie at this year's cookie exchange!!  They really are quite delectable!


Molasses Sugar Cookies
Makes 30 cookies

3/4 cup vegetable oil  (I use coconut oil, but NOT olive oil!)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour (can mix 1/2 white and 1/2 whole grain)
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix oil, sugar, molasses and egg; beat well. Add dry ingredients. Mix well. If dough is too soft to handle, refrigerate for 1 hour or more. Form into 1" balls (I use a scoop); roll in granulated sugar. Place 2" apart on un-greased cookie sheets. Do not flatten balls. Bake 8-10 minutes at 350 degrees.

Potato Soup- The Ultimate Comfort Food!

Potato Soup

6-7 pieces of bacon, chopped up to about 1/2 inch pieces

2 ribs of celery, finely chopped

1/2 onion, finely chopped

3 medium russet potatoes, scrubbed and cubed (about 3/4" cubes)

3 cups chicken broth

3/4 cup frozen sweet corn

1/4 tsp. dill weed

dash of marjoram

1/2 tsp sea salt (or to taste-my broth was low sodium, so it needed a bit of salt)

2 cups whole raw milk

4 T whole wheat flour

1/2 stick of butter

Put the bacon in the bottom of a dutch-oven size pan on the stove and begin cooking. When some of the fat is tried out into the pan, add the celery and onion. Stir until tender, then add broth, potatoes, corn and seasonings. Cook for about 10 minutes, until the potatoes are not crispy any more. Don't overcook or they turn to mush (unless that is what you want)

While the soup is cooking, make a white sauce with the butter flour and milk. Lightly brown the flour in the butter, then stir in the milk and heat to boiling, stirring constantly with a whisk. Add 3 oz. cream cheese and continue stirring until it is all mixed in. By this time, the potatoes should be just right, so stir in the white sauce and mix in thoroughly. When the soup is boiling again, it is ready--serve immediately.

This makes quite a big batch- at least six servings I think.  We served it for Christmas dinner this year, and it was a huge hit!

Cowboy Cookies

I used to make these cookies when the kids were young, and Elizabeth mentioned them to her husband who said, "What are Cowboy Cookies??" So, in the interest of son-in-law education and appeasement, I made them. Here is the recipe!


1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp. vanilla

2 cups flour (can mix 1/2 white with 1/2 whole grain)

1 tsp. soda

1/2 tsp. salt

1/2 tsp. baking powder

2 cups rolled oats

6 oz. pkg. semi-sweet chocolate chips (or raisins if you prefer)

1/2 cup chopped walnuts (optional)

Cream sugars, butter, eggs and vanilla until fluffy. Sift dry ingredients and stir in. Add oatmeal, chocolate chips and nuts. Drop by a teaspoonful on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Makes 8-9 dozen cookies.

(Note: for RBTI, use Kosher salt, raisins and no nuts.)

Chocolate Caramel Cookies

Chocolate Caramel Cookies
Makes about 5 dozen

1 cup butter, softened (no substitutes)
1 cup plus 1 tsp. sugar, divided
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa

1 tsp. baking soda
1 cup chopped pecans, divided
1 13 oz. package Rolo candies

In mixing bowl, cream butter, 1 cup of sugar and brown sugar. Add eggs and vanilla; mix well. In separate bowl, combine flour, cocoa, and baking soda. Add dry ingredients to mixture and beat just until combined. Stir in 1/2 cup of pecans. Unwrap Rolo candies. Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar. dip each cookie 1/2 way into mixture. Place cookies, nut side up, on un-greased cookie sheet. Bake at 375 degrees for 7 to 10 minutes, or until top is slightly cracked. Cool for 3 minutes on sheet, then remove to wire racks to cool completely.

Ornery's Banana Bread

This is not a gluten free recipe. It is an adaptation of a recipe my mom used to make.

1/2 cup coconut oil
1-1/4 cups sugar
2 eggs
3 very ripe bananas, mashed
2 cups whole wheat pastry flour (or 1/2 and 1/2 blend w/ all-purpose unbleached)
1/2 tsp. Kosher salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup sour milk (add 1 T. vinegar to milk to sour)
1 tsp. vanilla


Cream sugar and oil, add eggs and banana. Combine dry igredients and add to mixture alternately with milk and vanilla.  Bake at 350 degrees in greased and floured loaf pan (we love the Pampered Chef stoneware) for 45 - 60 minutes until done. Makes one large loaf or 12 muffins.

(adapted for RBTI by removing the nuts.  If you like nuts, and have no problems with them, add them at the end--about 1 cup)

Beef & Bean Burritos

Beef and Bean Burritos

makes 16

For Ryan!

1 lb. lean ground beef
1 can ro-tel style tomatoes and chilies
1 tsp. chili powder
2 large cans vegetarian Refried beans
1 small onion, chopped fine
1 - 1-1/2 lb. shredded colby cheese
2 pkg. 10" flour tortillas

Brown ground beef with chili powder and drained rotel. Pour into large pan or bowl with refried beans; add onions and mix well. Use a large spoon to put about 1/3 cup of bean mixture in a row down the middle of the tortilla. Sprinkle cheese over top of beans. Tuck both ends in about 1 inch, then roll up. Wrap in waxed paper to freeze and store in the bag that the tortillas come in. To heat, microwave in the paper on a plate for 2-3 minutes, or until hot. From thawed state, these can also be fried like a chimichanga.

Baked Beans

Baked Beans

4-6 cans Van Kamp's Pork and Beans
1/2-3/4 cup catsup
1-2 T. prepared mustard
1/4 - 1/2 cup brown sugar
1/4-1/2 cup molasses
1 pkg. beef franks, but into bite-sized pieces

Drain beans and pour into 2-3 qt casserole dish. Mix iin catsup, mustard and brown sugar. Drizzle molasses over top and mix it in. Add franks. Bake at 325 degrees about 30 minutes, or until hot and bubbly, and franks bulge on the cut ends. Let stand several minutes before eating, as the brown sugar and fat from the franks hold the heat.

Hash Brown Casserole

Hash Brown Casserole

2 lbs. frozen hash brown potatoes
1 tsp. salt; pepper to taste
½ cup butter
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream or celery soup
½ cup corn flakes or canned fried onions

Sautee onion in butter. Mix together all other ingredients with onion. Top with corn flakes or fried onions. Bake at 350 degrees for 45 minutes to 1 hour.

Breakfast Casserole

Breakfast Casserole

1 lb. pork sausage, browned and drained.
6 eggs
2 cups milk
¼ tsp. dry mustard (not prepared)
Salt and Pepper to taste
6 slices of broken bread
1½ cups shredded longhorn or other yellow cheese
1 can or mushroom slices

Butter a 9X13” pan or casserole dish; set aside. Brown and drain sausage; set aside. Mix eggs and milk until well blended; then add seasonings. Stir in bread, cheese, mushrooms and sausage. Mix well and pour into casserole dish. Cover with saran wrap and refrigerate over night. In the morning, bake at 350 degrees for 40-45 minutes. Let stand about 10 minutes before serving. Serves 8

Peaches & Cream Pie

Peaches and Cream Pie

Filling:

¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 pkg. cook-n-serve vanilla pudding (small size)
1 egg
3 T. butter
½ cup milk

Beat all ingredients for 2 min. at medium speed. Pour into 10” deep dish pie plate (spray with Pam). Drain 1 large can of peach slices, reserving syrup. Place peach slices on top of filling to within one inch of sides of pan.

Topping:

8 oz. cream cheese
½ cup sugar
3 T. reserved syrup from peaches

Mix together 2 minutes at medium speed and spoon on top of peaches to within 1 inch of pie pan sides. Sprinkle all over with 1 T sugar mixed with ½ tsp. cinnamon. Bake at 350 degrees for 30-35 minutes.

Crab Bunwiches

Crab Bunwiches

6½ oz. can crab, flake & remove any hard bits
¼ cup chili sauce
1 T. lemon juice
¼ cup celery, finely chopped
1 tsp. Worcestershire sauce
¼ cup mayonnaise
2 T. grated onion
½ cup grated cheese

Mix all together. Toast on bun halves in broiler until hot and bubbly. Serves 4-6.

Blueberry Jello

Blueberry Jello

Gelatin:

2 pkg. (3 oz) raspberry jello
2 cups boiling water
1 small can crushed pineapple
1 can (15 oz) blueberries (not pie filling)

Dissolve jello in water; add blueberries and pineapple. Chill overnight.

Topping:

1 pkg. (8 oz) cream cheese (softened)
8 oz. sour cream
¼ cup sugar
½ tsp. vanilla

Stir together until well blended; spread over firmed gelatin. Sprinkle ½ cup chopped pecans over top. Keep chilled. Serves 12

Chicken Packets

Chicken Packets

2 cups cooked, chopped chicken
1 3-oz. pkg. cream cheese, softened
1 T. chopped chives
2 T milk
Salt to taste
1/2 cup crushed seasoned crouton crumbs
2 pkg. refrigerated crescent rolls
1/4 cup melted butter

Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted butter, and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Packets are good either hot or cold. Makes 8 packets.

Scalloped Carrots

Scalloped Carrots

2 lbs. carrots, peeled, sliced, and steamed or boiled until tender.

Drain carrots and set aside. In small sauce pan over low heat, melt together

¾ stick of butter or margarine
8 oz. Velveeta cheese

Mix into carrots and put in casserole dish. In a small bowl, mix together:

¼ cup melted butter or margarine
½ cup cracker crumbs
1 T. parsley flakes
2 T. grated parmesan cheese
Salt & Pepper to taste

Spread over carrot mixture. Bake at 350° about 15-20 minutes, or until bubbly and topping is browned.

Peach Muffins

Peach Muffins

1½ cups flour
¾ tsp. salt
½ tsp. soda
1 cup sugar

Combine dry ingredients and make a well in the center.

2 eggs (beaten)
½ cup vegetable oil

Pour into the well in the flour mixture, and stir just until moistened.

1¼ cups coarsely chopped peaches (one 15 oz can drained)
½ tsp. vanilla
1/8 tsp. almond extract
½ cup chopped almonds

Stir in remaining ingredients gently just until blended. Put 1/3 cup batter in paper lined or Pam sprayed muffin cups. Bake at 350 degrees for 20-25 minutes. Yield 1 dozen

Mouthwatering Meatloaf

Mouthwatering Meatloaf

1-1/2 lb. very lean ground beef (or ground Buffalo)
2 eggs
2 T. Worchestershire Sauce
Salt and pepper to taste

Mix together and form loaf in loaf pan, making a furrow in the middle and around the edges of the loaf. Cover with topping (below) and bake at 325 degrees for one hour.

Topping:

4 T. brown sugar
1/3 cup catsup
1½ tsp. prepared mustard
¼ tsp. nutmeg
2 T. peach jam